[Sca-cooks] Period Shrimp sauce

[Phil Troy / G. Tacitus Adamantius]

On Feb 1, 2007, at 3:54 PM, Pat Griffin wrote:

> Documentation, please?
>
> Lady Anne du Bosc
>
> Known as Mordonna The Cook

Okay, here ya go:

http://www.cooks.com/rec/doc/0,1645,156171-224207,00.html

Are you enlightened yet? ;-)

The scary thing is that technically, a lot of our documentation isn't  
much better than this. "This is true because somebody said so."

I don't think the original poster of the medieval shrimp with  
buttercups is personally vouching for its medievalness. Or am I  
mistaken?

Adamantius



> -----Original Message-----
> From: sca-cooks-bounces at lists.ansteorra.org
> [mailto:sca-cooks-bounces at lists.ansteorra.org] On Behalf Of Ian Kusz
> Sent: Thursday, February 01, 2007 2:38 PM
> To: Cooks within the SCA
> Subject: Re: [Sca-cooks] Period Shrimp sauce
>
> On 1/22/07, Georgia Foster <jo_foster81 at hotmail.com> wrote:
>>
>> OK ... so I have aquired several pounds of 15 count shrimp.  I sez to
>> myself
>> "self ...  I wonder what we can do with five pounds of shrimp that  
>> would
>> go
>> with the MEAT feast this next weekend".
>
>
>
> Found this online; would it do?
>
>   MEDIEVAL SHRIMP WITH BUTTERCUPS
>
> 1 (12 oz.) can beer
> 2 tbsp. sliced green onions or shallots
> 2 stalks celery, coarsely chopped
> 3 lb. fresh or frozen shrimp in shells
> 4 tbsp. butter
> 1/4 c. beer
> Dillweed to taste
> 1/2 c. butter
> 1/4 c. dry sherry (optional)
> 1/4 tsp. garlic salt
>
> In saucepan, combine 1 can beer, onion and celery. Bring to  
> boiling. Add
> shrimp. Heat to boiling. Reduce heat and simmer until shrimp turn  
> pink, 1-3
> minutes. Drain. Serve with dill butter and sherry garlic butter.
>
> Dill butter: In a small saucepan, melt the 4 tablespoons butter.  
> Stir in 1/4
> cup beer and dill weed. Heat through.
>
> Sherry garlic butter: In small saucepan, melt 1/2 cup butter. Stir  
> in sherry
> and garlic salt. Heat through
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brioche!" / "If there's no bread to be had, one has to say, let them  
eat cake!"
     -- attributed to an unnamed noblewoman by Jean-Jacques Rousseau,  
"Confessions", 1782

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